Fitness / February 29, 2024

Strawberry Pancakes

Make your mornings super sweet with this recipe for Strawberry Pancakes—juicy berries in and among layers of soft and fluffy flapjacks.

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I was never a pancake fan as a kid. Sacrilege, I know. I found them dry and stodgy and they felt like a lead weight in my stomach. Forget about spending my Saturdays outside playing, I had to wait for my pancake to digest. Blurgh. The only thing that helped was the half bottle of syrup I used to moisten them AND the fruit I would chop up and add to my plate. My only regret is that my mother didn’t make the pancakes with the berries already in the mix.

So clearly, once I became a full-fledged adult with access to her own kitchen, I had to rectify this problem. I set about making pancakes that were moist without the aid of Aunt Jemima AND I included strawberries early in the process. The result is this recipe for Strawberry Pancakes.

Lift up a pancake and what do you see? A strawberry! Cut into a pancake and what do you see? That’s right, a strawberry! This is what I expect now whenever I go out for brunch and order fruit-flavored flapjacks. Luckily, if my local brunch places disappoint me, I have this recipe to rely upon!

Are Strawberry Pancakes Healthy?

Pancakes aren’t known for being overly healthy, though I can’t say they’re particularly bad for you. That said, if you jump ahead to the FAQs section, you’ll see that I’ve made suggestions for substitutes for the butter, sugar, and the flour, which may increase the nutritional value of your breakfast. The recipe, unfortunately, isn’t really suitable for any particular diet without making some amendments, like using whole wheat flour or almond flour, almond milk instead of cow’s milk, and stevia, erythritol, or honey instead of sugar.

Why are my Pancakes So Dense/Flat?

There could be a number of reasons why your pancakes aren’t turning out like you want them to. First, check the date on your baking soda. It shouldn’t be any older than six months. If it is, your pancakes may not rise like they should. As well, if you made any substitutions I laid out in the FAQs, you may need to adjust the amount of other ingredients. Using a different flour or sugar, for instance, may lead to dense flapjacks if you don’t counter the effects with more milk. Last, don’t overwork your batter. Fold gently and whisk lightly. The longer you stir and mix, the denser the pancakes will be.

INGREDIENTS

1 1/2 cups all-purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
1/4 tsp salt
3 tbsp unsalted butter, melted, plus more for greasing the pan
1 1/4 cups milk
2 tsp pure vanilla extract
1 large egg
1 cup fresh strawberries, diced

INSTRUCTIONS

Whisk

Whisk together flour, sugar, baking powder, and salt in a large bowl to create a smooth, dry mix.

Mix

In a separate bowl, mix together the melted butter, milk, vanilla extract, and egg.

Stir

Pour the wet ingredients into the dry mix and stir gently. Fold in the fresh strawberries.

Cook

Scoop the batter onto a buttered skillet and cook until bubbles form. Flip and cook until golden brown.

DEVOUR!

FAQs & Tips

Can I prep my pancakes in advance?

Totally! (And totally necessary when serving a fleet of kids on the weekend!) You can make the batter then let it chill in the fridge until you’re ready to cook. You can do this up to 2 days in advance. When you go to use it, you may need to add milk, as the flour could have absorbed more liquid while in the fridge. You can also keep making the pancakes, storing them in the oven on LOW until you have enough to call the entire family to the table.

What is a healthy substitute for the flour?

You can use whole-wheat flour, though be warned: this flour absorbs more liquid than all-purpose flour so you may need to add more milk to thin out the batter. There’s also oat flour and almond flour that can replace the all-purpose flour at a 1:1 ratio. Gluten-free options with a slightly nutty taste.

What can I use instead of butter?

Olive oil can be used, though opt for a light one so it doesn’t impact the taste of your breakfast too much. Slightly more exotic is coconut oil (your pancakes will taste coconutty, of course). Then there’s unsweetened applesauce (use the same amount as you would the butter) and Greek yogurt, though you may need to add milk to thin out the consistency of your pancakes.

What can I use instead of sugar?

Honey or maple syrup (which you were probably going to add later anyways, am I right?) can be used instead of white granulated sugar. You can also use erythritol, though you’ll need more of it than you would the sugar. Plus, the recipe may need more milk, as erythritol doesn’t bring the moisture the same way sugar does.

Can I use boxed pancake mix?

You can, though making your own gives your more control over the ingredients and the consistency. What’s more, some packaged pancake mixes are high in salt, sugar, and other undesirables.

Do I need to sift the flour?

Strictly, no. Sifting gets rid of clumps but most all-purpose flour will have been sifted before leaving the factory so this really shouldn’t be an issue. Sifting also aerates the flour, though, which can make your pancakes lighter and more delicate in texture. I would try both methods if you’re really that curious to know the difference. I don’t sift and still I find my pancakes as light as anticipated.

How do I store the pancakes?

Let the pancakes cool then store them in an airtight container for up to 2 days in the fridge. Any longer and the juices from the berries will turn your pancakes to mush. You can also freeze them by laying them out on a baking tray and putting them in the freezer until they’re solid. This way you can store them in an airtight container or freezer-proof bag without them sticking to each other. They should last for up to 2 months. You can reheat them from frozen in the oven or microwave.

Serving Suggestions

While I’m all for strawberry pancakes for dinner, I’m going to make suggestions that place your pancakes amid a smorgasbord of breakfast delights. You’ve been slaving away all morning in the kitchen, so clearly, you need a Mimosa (for the vitamin C, of course). Then some protein in the form of Fried Eggs Done on a Sheet Pan and, while you have the oven already on, why not do up some Bacon in there as well? This is just the tip of the brunch iceberg; head over to my Breakfast section for way more suggestions, ranging from heart healthy to downright decadent.

Strawberry Pancakes

Make your mornings super sweet with this recipe for Strawberry Pancakes—juicy berries in and among layers of soft and fluffy flapjacks.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 136kcal

Author FoodFaithFitness

Ingredients

1 1/2 cups all-purpose flour
1 tbsp granulated sugar
1 tbsp baking powder
1/4 tsp salt
3 tbsp unsalted butter melted, plus more for greasing the pan
1 1/4 cups milk
2 tsp pure vanilla extract
1 large egg
1 cup fresh strawberries diced

Instructions

Whisk together flour, sugar, baking powder, and salt in a large bowl to create a smooth, dry mix.
In a separate bowl, mix together the melted butter, milk, vanilla extract, and egg.
Pour the wet ingredients into the dry mix and stir gently. Fold in the fresh strawberries. Make sure to distribute them evenly.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes carefully and cook for another 1-2 minutes on the other side, or until golden brown and cooked through.
Serve with your choice of toppings. I recommend pure maple syrup or some Greek yogurt. You can also add fresh strawberries.